Bringing the warmth
of homemade Cypriot
cuisine to your table 

Every day we serve our guests  our freshly made products ensuring they feel at home.

ELIOTES

OLIVE PIES

KOUPES

WITH MUSHROOM

RAVIOLES

WITH HALLOUMI

The origins & flavors
of Cyprus's beloved dishes

Cyprus’s cuisine is a fusion of Greek, Roman, Ottoman, and Levantine influences, shaped by trade and tradition. Four cherished dishes each hold a rich history and deep cultural significance.

Bringing Cyprus to Your Plate

From time-honored Cypriot classics to fresh Mediterranean
inspirations, MARO MARO offers a variety of ready-made
meals crafted for every taste and lifestyle.

RAVIOLES
WITH HALLOUMI

CANΝELLONI WITH
PORK MINCED MEAT

POUREKIA
WITH ANARI

RAVIOLES
WITH HALLOUMI

SAUSAGE
PIES

CHEESE PIES
WITH HALLOUMI

CHEESE PIES
WITH HALLOUMI

KOUPES WITH
MUSHROOM

KOUPES WITH
PORK MINCED MEAT

The Taste of Cyprus
every day, anytime,
anywhere

Cyprus has always been a melting pot of cultures, cuisines, and flavors. Touched by ancient Greece, Rome, the Ottomans, and the Arabs, the island developed an extraordinary gastronomic heritage by blending the rich local produce with the spices of the Levant and the Mediterranean way of life.
As cinnamon, spearmint, and coriander meet with Greek olive oil, herbs, and citrus flavors, the fusion creates layers of flavor resulting in a truly unique cuisine that delights the senses and speaks of centuries of peaceful cultural coexistence.

About Us

We believe that great food tells a story. Our products capture the essence of Cypriot cuisine, blending Mediterranean ingredients with deep-rooted culinary traditions. Each dish celebrates taste, is crafted with care, and is inspired by recipes passed down through generations.

For us, Cyprus is the smell of cinnamon and spearmint, the recipes of our grandmothers, passed down through generations. It is our love for good food, which we want to share with the rest of the world.

Christis

Owner, MARO MARO

We use the best local ingredients: fresh cheeses, fine meats, aromatic herbs. Because real taste comes from pure ingredients.

Alexandra

co-owner, MARO MARO

Cypriot Traditions

Koupes with minced meat:
A crunchy, savory delight

Origins & History

Koupes (or kibbeh in Middle Eastern cuisine) trace their origins to the ancient Levant. nThe recipe found a home in Cyprus where it was shaped by local ingredients and flavors.

Ingredients & Preparation

The outer shell of koupes is made from wheat bulgur and kneaded with water, and salt resulting in a crispy casing when fried. The filling features pork minced meat combined with onions and cinnamon. They are shaped into small torpedoes and deep-fried until golden brown.

A Symbol of Togetherness

In Cyprus, koupes are more than just a snack; they’re a symbol of hospitality and  celebration. Flavorful, hearty, and meant to be shared.

Daktyla (Cypriot finger sweets):
a sticky, nutty treat

A sweet heritage

Daktyla, meaning "fingers" in Greek, are syrup-drenched pastries with Middle Eastern roots. Over time, Cyprus developed its version, influenced by local ingredients.

The perfect combination of crisp & syrup

The dough for daktyla is delicate wrapped around an almond filling, often flavored with rosewater and cinnamon. Once fried, the pastries are soaked in warm honey or sugar syrup. The result is crispy, soft, and syrupy.

A treat for special occasions

Daktyla are often made for festive occasions where sweets symbolize prosperity and happiness. Whether served with a cup of Cypriot coffee or as an after-dinner dessert, they offer a taste of tradition in every bite.

Cannelloni with Minced Meat:
An Italian-Cypriot Classic

The Italian connection

During Venetian rule (1489–1571), Italian culinary traditions made their mark on Cypriot cuisine, leading to adaptations of classic dishes like the cannelloni. While Italy’s version often features ricotta and spinach, Cyprus embraced a heartier approach with minced meat and tomato sauce.

Rich & hearty ingredients

Made with our crepe sheet rolled around a filling of seasoned pork minced meat. The rolls are then covered in a luscious tomato sauce. Baked until tender, the result is a rustic and indulgent dish.

A Sunday tradition

This dish has become a family favorite, often enjoyed at Sunday lunches alongside a fresh village salad and a glass of local red wine.

Pourekia with Anari:
A sweet bite of tradition

A taste of the Mediterranean

Pourekia, small hand-held pastries, have a long history in Mediterranean and Middle Eastern cuisines, where filled pastries have been enjoyed for centuries. The Cypriot version, however, is unique due to its use of anari cheese.

Simple yet irresistible ingredients

The recipe for pourekia is light and flaky, made from flour and oil. The filling consists of anari cheese mixed with cinnamon, a hint of sugar, and rose water. Once filled and folded, the pastries are fried to a delicate crisp and dusted with powdered sugar, creating a treat that is both creamy and crunchy in every bite.

From home kitchens to festive tables

Traditionally, pourekia were prepared at home by the grandmothers and passed down from one generation to the next. Today, they remain a staple at Cypriot celebrations, weddings, and religious feasts, where sweets are shared as a gesture of good fortune and hospitality.

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in Supermarkets & Specialty Stores

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